Carotenoids　are　not　only　key　photosynthetic　pigments　but　also　play　a　key　role　in　shaping　the　flavor　characteristics　of　tea.　Finding　out　the　dynamic　changes　of　carotenoids　in　tea　is　of　great　significance　for　the　precise　control　of　tea　quality.　Accordingly,　this　review　systematically　introduced　the　biosynthetic　pathways　and　regulatory　mechanisms　of　carotenoids　in　tea　plants　and　summarized　recent　advances　in　rapid　detection　techniques,　particularly　spectroscopic　methods　integrated　with　computational　tools.　During　the　processing　of　green　tea,　white　tea,　yellow　tea,　oolong　tea,　black　tea,　and　dark　tea,　carotenoids　underwent　complex　transformations,　including　autoxidation,　photooxidation,　thermal　degradation,　and　enzymatic　cleavage　catalyzed　by　carotenoid　cleavage　dioxygenases　(CCDs).　Their　volatile　degradation　products,　such　as　β-ionone,　α-ionone,　linalool,　safranal,　and　β-damascenone,　are　key　volatile　compounds　that　give　tea　its　sweet,　floral,　and　fruity　aroma.　Oxidative　products　derived　from　carotenoids　during　tea　storage　also　influenced　the　evolution　of　tea　flavor,　increasing　the　complexity　of　its　sensory　characteristics.　Overall,　volatile　carotenoid　derivatives　were　characterized　by　low　odor　thresholds　and　favorable　sensory　attributes,　making　them　important　contributors　to　tea　flavor　quality.　Tea　withering,　rolling,　fermentation,　roasting,　drying,　and　storage　are　key　stages　in　the　degradation　of　carotenoids　and　are　potential　targets　for　precisely　regulating　the　characteristic　flavor　of　tea.　©　2025　Institute　of　Food　Technologists®.